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Pot Roast Sandwich

Food Management Staff

September 1, 2006

1 Min Read
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FM Staff

YIELD: 4 servings

Horseradish mustard sauce:
1⁄2 cup fat free honey Dijon mustard
1⁄4 cup Dijon mustard
1 Tbsp. grated horseradish
1 tsp. granulated garlic
2 tsps. sugar
1⁄4 tsp. ground white pepper
1 tsp. Worcestershire sauce
3 cups sliced onions
1 lb sliced, cooked pot roast trimmed of fat
Texas Toast, toasted
Sliced pickles, garnish

  1. FOR THE SAUCE: Combine all sauce ingredients and blend well. Rerserve.

  2. Grill onions until translucent and light brown.

  3. Heat pot roast until it reaches 165°F.

  4. Place all ingredients on toast and serve with horseradish sauce and sliced pickles.

Recipe submitted by David Hendriks, Director of Nutrition, Trident Health System, Charleston, SC

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

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